By Janet Kunde
As you all know we just had one of Mother Nature’s little practical jokes, Hurricane Irma thrown at us and survival became the way of life. We know food in the freezer needs to stay frozen and that just was not possible. We also know seafood does not last long so here is one way I used thawing shrimp for a quick hurricane dinner.
• 1 pound shrimp
• ½ cup finely diced onion
• ¼ cup small dice green pepper
• ¼ cup small dice red pepper
• 2 small cloves of garlic finely chopped
• 2 tbls. unsalted butter
• 1 tbls. olive oil
• ¾ tsp. salt
• ¼ tsp. pepper
• Frozen or canned peas
• 1 package yellow rice
Cut up the onion, green and red peppers, and garlic, and heat on medium heat in the butter and olive oil until just soft and translucent. In another pot heat the yellow rice according to package directions. Add peas to cooked vegetables and heat until warm. When rice is finished cooking add the vegetables and mix well. In the pan the vegetables cooked add the shrimp and heat until just cooked, don’t over cook as they will become tough. When shrimp are done add them to the rice mixture.
I served our meal with a Caesar salad and potato rolls. It may have been after the hurricane, but we still ate well! Enjoy!